{"id":29494,"title":"Chinese Garlic and Pepper Wings","modified":"2025-02-10T09:59:04+01:00","plain":"Today we're bringing you an appetizer straight from Chinese cuisine. There's nothing better than sharing a good bowl of these delicious chicken wings with friends or family. Both the garlic and bell peppers become candied and take on an exceptional flavor.   \n\n\n\nThe marinade penetrates beautifully, resulting in something that's not at all dry, even though there's no breading! In short, it's amazing. \n\n\n\nIngredients for Garlic and Bell Pepper Wings\n\n\n\nFor the vegetables, you'll never guess what's needed\n\n\n\nLight soy sauce: Salty soy sauce found in all supermarkets. Contrasts with dark soy sauce\n\n\n\nShaoxing wine: Essential Asian cooking wine to have in your kitchen. Discover its secrets and how to substitute it here\n\n\n\nOyster sauce is the main cause of this beautiful coloration\n\n\n\nOyster sauce: No, it doesn't taste like oysters and yes, it's delicious aaand yes, I have an article on the subject\n\n\n\nTips for Successful Wings\n\n\n\nBrowning is extremely important. So be patient. In the same vein, wait for the oil to be hot enough and use a pot large enough so that each wing has its own little space  \n\n\n\nA little close-up to make your mouth water\n\n\n\nDon't hesitate to wait for the bell peppers to saut\u00e9 well if you add too many at once and it lowers the temperature\n\n\n\n\n\n\tChinese Garlic and Pepper Wings\n\t\t\n\t\tA delicious Chinese-style chicken wing recipe to enjoy as an appetizer or main dish\t\n\t\n\t\t\t\n\t\n\t\t10 Chicken wings (5 cut in half)10 cloves garlic  (minced)1 Red bell pepper ( diced small)1 Green bell pepper (diced small)Marinade5 cloves garlic (sliced)1 tablespoon   shaoxing wine3 tablespoons   light soy sauce1 tablespoon   of oyster sauce1 teaspoon   salt1 pinch   pepper\t\n\t\n\t\tSlightly slit the wings with a knife Marinate for 20 minutes Fry on both sides over medium-high heat Set aside.  Over medium-high heat, saut\u00e9 the garlic until fragrant (3 min max) Increase to high heat, add peppers and saut\u00e9 for another 2 minAdd the wings and saut\u00e9 for 5 minutes \t\n\t\n\t\tThe browning is extremely important. So be patient. Similarly, wait for the oil to be hot enough and use a large enough pan so each wing has its own space  \n\t\n\t\n\t\tAppetizersChineseSans sucre, Sauce huitre, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29494"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29494\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20886"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}